Ingredients
- 1/2 cup whole blanched almonds
1 3/4 cups double cream
1/3 cup honey
1/4 teaspoon crushed saffron threads
2 strips lemon zest (each 3 inches long)
1/8 teaspoon salt
1 1/2 teaspoons unflavoured gelatin
2 tablespoons cold water
1/2 cup whole milk
Description
From May 2007 Martha Stewart Living
Spark Recipes
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